West Hartford, CT October 2023

The Food Issue

THE FLOURLESS CHOCOLATE TORTE AT GATHER55

OctoberThe Food Issue

You might notice something a bit different about this month's issue. We decided to have a little fun and try an illustration for October, which is our food issue. The cover is by Christy Corey of West Hartford, an artist and illustrator specializing in food and travel-related artwork. The cover is her unique take on one of the menu items offered at Gather55, a Hartford restaurant that grew out of a soup kitchen run by the nonprofit Hands on Hartford.

We also have a story this month on Gather55, which has an innovative, pay-what-you-can business model and runs a daytime cafe as well as an upscale dinner restaurant.

In keeping with this month's theme we also have a story about several small food-related businesses that are thriving in town under a new state law intended to boost home-based startups. It was written by Anissa Teich, founder of The Small Business Collective and is part of an ongoing series of business-related articles she'll be contributing to our publication.

We also have a story about a Middletown restaurant, Sicily Coal Fired Pizza , that's been making a big splash in that city for its fresh take on pizza. The family-owned business also has a full menu of original dishes, many of them developed by the owners and their family.

October means it's nearly Halloween and in a nod to that favorite of all harvest-time activities we have a story about the delights to be found at the annual Keene Pumpkin Festival in Keene, N.H.  This annual event, held on Oct. 21 this year, is a great day trip for kids and their parents alike and features thousands of carved Jack O' Lanterns that are illuminated at night.

We have some fall-inspired recipes - including ones for pumpkin bread and an apple galette - to round out our October issue of West Hartford Lifestyle Magazine . We hope you enjoy it!

GARY PERRELLI, PUBLISHER @WESTHARTFORD_LIFESTYLE

October 2023

PUBLISHER

Gary Perrelli | gary.perrelli@citylifestyle.com

EDITOR

Eileen McNamara eileen.mcnamara@citylifestyle.com

ACCOUNT MANAGER

Jill Barry | jill.barry@citylifestyle.com

PUBLISHER ASSISTANT Ivy Perrelli | ivy.perrelli@citylifestyle.com

CONTRIBUTING WRITERS

Angela Broockerd, Don Seaman, Anissa Teich

CONTRIBUTING PHOTOGRAPHERS

Carla Ten Eyck, Brian Ambrose, Kate Smith, Nadine Zuchorski, Meredith Longo, Allegra Anderson, Janie Jones, Marisa Balletti-Lavoie

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Whitney Lockhart

LAYOUT DESIGNER Emily Lisenbee

Artist:

city scene

Where neighbors can see and be seen.

Want to be seen in the magazine? Tag your Instagram photos with @westhartford_lifestyle

1-7: A recent performance of the play "Bandstand," at Playhouse on Park.

MEREDITH LONGO

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business monthly

A round-up of exciting news from local businesses.

Fuchs Financial Develops Retirement Blueprint

Ben Fuchs, owner of Fuchs Financial in West Hartford, has developed a "How to Retire Blueprint" to help people navigate wealth accumulation and retirement planning. “Try building a house without a blueprint. The results will be shaky at best, and may collapse altogether. Retirement is where you’ll be living for a long time." "How to Retire" was developed specifically to help clients achieve simplicity and security in retirement. Visit Fuchsfinancial.com for more information.

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All About Organizing Launches New Service

All About Organizing has launched a new Personal Assistant Service. All About Organizing can be your extra set of hands to check things off your to-do list at home such as: paper management, dishes, laundry, local errands, birthday party planning, gift shopping, calendar management, tidying, and so much more! Visit Allaboutorganizing.me for more information, or call 860-967-6680

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Moonchild Thai Spa Moves to Avon

Moon Child Thai Spa By Piya has moved her holistic massage shop to Avon. The studio, owned and operated by Piyada Phunsawat, is now located at 136 Simsbury Road, Building 4, 2nd floor, in Avon. Piyada, who opened her massage studio last year, focuses on several types of massage: Thai traditional, aromatherapy, lymphatic drainage, Himalayan salt stone, and many more. Visit moonchildthaispabypiya.business.blog for more information.

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Photography Kate Smith

Photography Allegra Anderson

Photography Nadine Zuchorski Photography

Wholeness Acupuncture Center Hosts Wellness Party

Are you ready to recharge and rejuvenate your mind, body, and spirit? Wholeness Acupuncture announces a new service: A "Wellness Party," at the location of your choice. "We will create an inviting and serene environment where you and your guests immerse yourself in wellness experience." Some of the services can include meditation, yoga,  acupuncture, tea tasting, chair massage.  Catering, with vegan and vegetarian options, also available. For more information visit Wholenessacupuncturecenter.com.

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Susan Coughlin Joins New Season In Life, LLC

New Season In Life is excited to welcome Susan Coughlin to our team as our Administrative Services Coordinator. She studied marketing at The University of Connecticut and spent her career in Corporate Insurance, supporting customers across a variety of insurance needs within personal lines of business and asset management. For more information visit NewSeasoninLife.com.

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Lisa Lazarus Named to 100 Women of Color

West Hartford resident Lisa Lazarus, of Berkshire Hathaway Home Services, was recently named to the 8th Annual Class of 100 Women of Color. She is being recognized for her civic engagement and philanthropic and professional efforts to create a more equitable and inclusive society. The 100 Women of Color Gala & Awards was held in September and recognizes contributions made in numerous categories. Lisa is a Realtor with Berkshire Hathaway in Glastonbury. Lisalazarus.bhhsneproperties.com for information.

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Photography Carla Ten Eyck

Photography Marisa Balletti-Lavoie

West Hartford

AVIVA West Hartford is a magnificent senior living community that is centrally located in desirable West Hartford, Connecticut. Built in the early twentieth century, this grand, historic landmark puts you just minutes from downtown Hartford’s museums, parks, medical centers, shops, and restaurants. Far more than location and amenities, we are uniquely defined by our highly-acclaimed wellness programs that are designed to enhance the quality of life for each of our residents.

Gather55 evening restaurant lead Andrea Fleming

FROM SOUP TO CONFIT, GATHER55 FEEDS THE SOUL

ARTICLE BY EILEEN M. MCNAMARA

For years, Hands on Hartford operated a soup kitchen in downtown Hartford that helped feed the city’s needy.

When Covid struck in 2020 the soup kitchen shut down for a time and reopened last year in a new space at 55 Bartholomew Ave., near the Parkville neighborhood, as a pay-what-you-can cafe, Gather55.

Inspired by innovative soup kitchen programs offered in other large cities, the cafe operates as a participatory restaurant where customers can pay whatever they are able for meals in return for volunteering at the eatery.

“During the day we run a participation model restaurant where folks can come to eat and make a minimum contribution of $2 and volunteer for half an hour in the restaurant in return for their meal, or they can pay the full menu price of the meal,” says Molly Reynolds, manager at Gather55.

At night, the restaurant transforms from a casual lunch and breakfast cafe into an upscale restaurant that offers full-course meals with the help of a rotating host of professional chefs from Connecticut who volunteer monthly to develop the menus. The guest chef for October will be Alejandro Leiva from Terrano Restaurant in Hartford.

Gather55 is designed to bring together people of diverse socioeconomic backgrounds. The restaurant’s dinner menus offer your choice of two or three course prix-fixe meals with a certain number of seats set aside for customers who can’t pay the full menu prices.

The restaurant’s unique business model has been embraced by patrons, Molly says.

“Both restaurants are bonded by our mission to harness the power of food to connect diverse communities. People who have gotten to know us love the concept, the idea that 60 percent of our daytime patrons are people who can’t afford this kind of dining experience and that the 40 percent of customers who can afford it are helping the rest of the patrons enjoy this experience.”

There’s no tipping at Gather55, but the evening restaurant does charge a 20 percent service fee on meals “that goes to support the overall restaurant operations,” Molly says.

“A lot of diners make donations even above that because people seem to feel really good about supporting our mission.”

The breakfast and lunch menu includes dozens of sandwiches and

> Chefs James Edwards and Lenny Texidor

Chef Jeff Lizotte from Present Company

The exterior of Gather55.

meals, many of them for less than $10, such as quiche florentine, a breakfast sandwich, avocado toast and a soup du jour.

The dinner menu includes three-course meals for a fixed price of $55, or $40 for two courses. Some of Gather55’s recent offerings have included Crispy Confit Chicken, by Chef Jeff Lizotte, of Present Company Restaurant,  Pork Chop Milanese by Chef Billy Grant, of Bricco Restaurant, and Spicy Potato Curry, by Chef Ashley Flagg of Millwright’s Restaurant.

Connecticut Chef Tyler Anderson, a James Beard Best Chef nominee seven years in a row and a previous CT Chef of the Year, worked with Hands on Hartford to develop Gather55. Tyler, who has worked at or operated several Connecticut restaurants, was committed to assisting the hungry and reached out to Hands on Hartford in 2019.

As he and Gather55’s organizers began developing the eatery, many chefs from around the state rallied around the idea and continue to volunteer for Gather55.

“I have a lot of chef friends in the community and they all wanted to give back and thought the participatory business model was a great idea.”

In June, Gather55 won a $40,000 grant through the “Backing Historic Small Restaurants’’ program, which is funded by American Express and administered by the National Trust for Historic Preservation. Gather55 was the only Connecticut restaurant to win one of the National Trust’s grants.

Gather55

55 Bartholomew Ave, Hartford 860-929-2316

Online: Gather55.com

On Open Table: G ather55-hartford

On Facebook: @Gather55

Chef Lenny Texidor

A meatball sub prepared at Gather55

Festival is on Saturday , Oct .

Day Trip: The Keene Pumpkin Festival

This Annual Harvest-Time Event is a Halloween Favorite For Adults and Kids

Looking for a great family day trip this October that you can enjoy with your kids?

Check out the Keene Pumpkin Festival in Keene, N.H.

What started in 1991 as a small community event has grown into a grand pumpkinpalooza festival featuring thousands of carved pumpkins, ranging from the simple and silly, to elaborate and eerie.

Held in the downtown business district of Keene, (best known for being home to Keene State College) the annual pumpkin festival kicks off at 2 p.m. on Saturday, Oct. 21. The festial draws thousands of visitors and includes food vendors, music and an arts and crafts show. The family-friendly festival is also intended as a way to give a boost to Keene’s downtown business district.

“The Pumpkin Festival has been broadcasting to the world what can happen when people come together for no other purpose than making magic happen,” Nancy Sporbor, the event’s founder, wrote on the event’s website. “Unlike most other festivals, our’s

has no ulterior motives. It is not about making money, amassing funds for charity, selling stuff, or trying to get votes. The heart of the Pumpkin Festival lies in the pumpkins. What better gift could there be than to show the world what a community can do?”

If you go during the day make sure you stick around for sunset, because that’s when the festival really, and literally, shines. Organizers at dusk light up the pumpkins that are on display in a variety of places all throughout the downtown, including the ones on the giant “pumpkin tower” - a dizzying pyramid of hundreds of pumpkins at one end of Main Street. The glow from thousands of pumpkins is truly an amazing sight in this quintessential New England village!

Keene Pumpkin Festival

Main Street, Keene, N.H.

Saturday, Oct. 21

Online: Pumpkinfestival.org

On Facebook: @Keenepumpkinfestival

ARTICLE BY EILEEN M. MCNAMARA

The Pumpkin Tower at dusk is an awesome sight.

Jack O' Lanterns arranged in a tree in the downtown.

A rack of pumpkins are lit at dusk at the Keene Pumpkin Festival.

Kids are amazed at the sheer number of pumpkins on display.

he pumpkin tower lit up at night.

OUR STORY

LIVES ON...

Sicily Coal Fired Pizza

The Middletown Italian Restaurant Features Craft Pizzas, Fresh Pasta and a Lively Vibe

ARTICLE

BY EILEEN M. MCNAMARA | PHOTOGRAPHY BY BRIAN AMBROSE

Tony and Maria Prifitera behind the bar at their Sicily Coal Fired Pizza restaurant.

On a recent Saturday afternoon the interior of Sicily Coal Fired Pizza is buzzing with the sounds of muted music, people talking, plates clinking and drinks being mixed at the bar.

The restaurant at 412 Main St., in Middletown, offers a fresh take on an old favorite - pizza - and so much more.

There’s fresh pasta, made to order from Sicily’s own pasta extruder machine, along with homemade sauces. There is Berkshire cut bacon, cured in brown sugar, slow roasted and served with bourbon maple butter. It’s already become one of the favorites on Sicily’s robust appetizer menu, says Joe Lucci, Sicily’s executive chef.

All of the eatery’s breads are also baked in-house and the salads are made from local, farm fresh produce.

The restaurant’s owners are Maria and Tony Prifitera. Some of their family recipes are included on the menu, including Maria’s pane cotto, chocolate-chip bread pudding and tiramisu, along with the couple’s specialty, 5-inch meatballs.

“We cook them in our sauce and they soak in all that incredible flavor,” Joe says.

Tony and Maria opened the restaurant in 2021 in a former department store. The eatery has quickly earned a reputation for its flavorful, thin crust pizza, generous portions and a huge selection tap beers.

The centerpiece of Sicily Pizza is a massive coal-fired oven, imported from Italy. The dining room is a large, two-story space featuring a long, marble-topped bar, brick walls, oak floors and two staircases that lead to an upstairs lounge and the restaurant’s second bar.

Joe, who trained at the Culinary Institute of America, worked at restaurants in large cities across the country. He came to work at Sicily, he says, because he was intrigued by

the Prifitera’s passion for fresh, authentic Italian food.

“Tony’s and Maria’s vision was to have a high-end, upscale restaurant with everything made to order. Nothing is frozen, all of our pastas, pizza and sauces are made from scratch and our dishes are made to order.”

The coal oven, Joe says, burns at 800 degrees and can cook a pizza within 4-6 minutes, depending on its ingredients.

“You can put a pizza into any gas-fired oven and it will always come out the same. But in a coal oven you really have to control the fire and the temperature. The pizza cooks differently depending on how you move it around in the oven and with the thin crust it gives the pizza a slightly charred, earthy, crunchy flavor that’s so unique and delicious.”

There are 50 beers on tap, many of them craft and local brews. Sicily’s fresh drinks menu changes with the season. The wine list includes a full complement of whites and reds, available by the bottle or glass, as well as special reserve wines available by the bottle.

The owners currently are in the process of expanding their wine bar into the building next door. The new wine bar will feature 72 different wines by the glass, ranging from $5-$150 per glass and over 5,000 bottles.  There will also be a “speakeasy” private event room with a raw bar, 15 different types of charcuterie boards house-made desserts by our pastry chef.

Another unique aspect of Sicily, Joe says, is its open kitchen, located toward the back of the dining room.

“I like working in an open kitchen because customers can see into it and that gives employees the mindset that you have to keep the kitchen clean and you have to be professional.”

The restaurant is open daily for lunch and dinner.  Sicily’s menu includes a wide variety of appetizers - nearly two dozen - large portion salads and fresh made pastas and sauces. There are also a variety of entrees featuring beef, chicken and fish. They include the house specialty - chicken parmigiana, and Joe’s Philly Cheesesteak, which has shaved ribeye, caramelized onions and creamy American cheese. There are also butcher block steaks, sandwiches, burgers and specialty “Mac & Cheese” offerings on the menu.

And then there’s the pizza. You can build your own pie or select from one of the many craft pizzas that Sicily offers, including broccoli rabe, chicken cutlet, white clam, bianco and shrimp, to name a few.

“We like to keep the menu fresh and interesting,” Joe says. “We try to buy as many local ingredients as we can and we change our menu with the seasons. We just want to be the best that we possibly can be.”

Sicily Coal Fired Pizza

412 Main St., Middletown

860-788-2237

sicilycoalfiredpizza.com

On Facebook: @sicily-coal-fired-pizza

Hours:

Mon. - Wed. & Sun. 11:30 a.m. - 11 p.m.

Thurs. - Sat., 11:30 a.m. - 12 p.m.

A white pizza at the Middletown eatery.

Small Cottage Businesses Bake Up Opportunity in West Hartford

The Businesses Are Thriving Under a State Law That Promotes Start Ups

ARTICLE BY ANNISA TEICH

The cottage food industry - boutique home-based businesses with direct-to-consumer sales, are some of the most popular and fastest-growing businesses in West Hartford. Since passing a law in 2018 allowing home-based food businesses, the state has seen an explosion of them and West Hartford is now home to numerous notable success stories, including:

Small State Provisions:

Owner and Lead Baker Kevin Masse founded his bakery business during the pandemic with his sourdough bread recipe, then opened a small storefront bakery inside Gastropark. He recently added a new store in Avon.

Smallstateprovisions.com

Katie Bee’s Bakery:

Specializing in small-batch designer cookies, Kaitlyn Larson’s confections are edible masterpieces. With 14 years of experience, her philosophy revolves around simple recipes with classic flavors. Her designs include incredible detail on each cookie and might make you hesitant to take a bite - but don’t! Every bite is worth it!

Katiebeesbakery.com

Little Owls Bakery:

Owner Stephanie Barnes crafts more than just cookies; she creates memories. Whether it’s a corporate logo or an iconic image, Stephanie measures and mixes life into flour and icing with unparalleled artistry. For Barnes, baking is not just a profession; it’s a personal journey that began in 2020 with family at the center. “Little Owls,” pays tribute to her three daughters.

Littleowlsbakery.com

Spruce & Rye Baking Co:

Liza and Joe Padellaro of Spruce & Rye Baking Co. bring European bakery tradition here. Their journey began in 2017 in a Manhattan apartment, where they experimented with a blend of old Nordic recipes and modern aesthetics. They painstakingly recreate the authentic flavors of renowned bakeries and central to their creations is their heirloom sourdough starter.

Spruceandryebakingco.com

All four businesses represent just a morsel of the cottage food companies popping up around town and are outstanding examples of food entrepreneurs who demonstrate that food can serve up flavors along with stories, traditions, and personal connections.

A sampling of cookies from Little Owls Bakery.

TOP: A fresh-baked croissant from Spruce & Rye Baking Co.

RIGHT: A package of goodies from Katie Bee's Bakery in West Hartford.

LEFT: A freshly baked baguette from Small State Provisions

During October – December, Piya will be training in Thailand, Bali, Indonesia & India!

Starting January 2024 New Client Pricing

Honoring 1st Year Clients with continued 2023 pricing.

Monthly Subscribed Clients pay same pricing as 1st Year Loyalty Clients Thank You!

Foot Soak | Thai Herbal Tea | Aromatherapy

Get Connected: PURCHASE GIFT CARDS OR BOOK ONLINE

Before 2023 Ends!

860.634.8167

moonchildthaispabypiya.business.blog

THE VERY FIRST AUTHENTIC THAI TRADITIONAL MASSAGE HARTFORD REGION NEW LOCATION

The Yoga Shop - Riverdale Farms: 136 Simsbury Rd, Bldg 4, 2nd Floor, Avon, CT

THE FLAVOR OF FALL

Apples are the trademark fruit of fall, and with the many varieties to choose from, there is an apple that is sure to please any palate. They can be included in both sweet and savory dishes and are delicious and incredibly healthful. We all have heard the saying, “An apple a day keeps the doctor away.” While they aren’t a cure-all, apples are packed full of polyphenols, antioxidants, vitamin C, B vitamins and fiber. Make the most of autumn’s best produce and the flavors of fall with these simple recipes.

APPLE GALETTE WITH CARAMEL DRIZZLE

Easier than pie but with all the same textures, this gooey warm dessert is sure to please. For simplicity, this can be made with a premade crust.

INGREDIENTS:

Crust:

• 1 1/2 cups flour

• 1/4 cup sugar

• 1/4 teaspoon salt

• 1 stick cold unsalted butter, cubed

• 1/4 cup iced cold water

Filling:

• 2 apples, peeled and sliced into thin slices

• 1/4 cup packed dark brown sugar

• 1 1/2 tablespoons flour

• 1 1/2 teaspoons lemon juice

• 1 teaspoon cinnamon

• 1/4 teaspoon ground nutmeg

• Caramel sauce

• Optional: 1/4 chopped walnuts or pecans

INSTRUCTIONS:

Crust:

(Note: If running short on time, store bought crust works great, too.)

Mix flour, salt and sugar together in a bowl. Cut in the butter. Add water and mix until moistened. Lightly knead the dough and then form into a ball. Next, flatten dough into a thick circular form and refrigerate for one hour.

Filling: Mix the apples, flour, lemon juice, cinnamon, nutmeg and brown sugar together in a bowl.

Assemble and Bake:

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Roll the dough into a circle and set on parchment paper. Arrange apples in center of dough, leaving about one inch of space for the edges. Fold crust over the apples and press to seal edges. Drizzle with caramel sauce and sprinkle with pecans or walnuts. Bake for 35 minutes. Serve with caramel sauce and ice-cream.

ARTICLE BY ANGELA BROOCKERD

PHOTOGRAPHY BY JANIE JONES

ELEVATED GRILLED CHEESE

This take on the classic grilled cheese is sure to satisfy your fall cravings. With the combined flavors of savory and sweet, it packs a punch for your taste buds.

INGREDIENTS:

• 1/4 red onion, sliced

• 2 tablespoons brown sugar

• 1 tablespoon olive oil

• Sliced sourdough bread

• 1-2 tablespoons butter

• 4 ounces Brie, sliced

• Fig jam, or preferred choice of jam

• 1 Granny smith apple, sliced

• Arugula

• Thinly sliced ham, optional

INSTRUCTIONS:

Heat olive oil in the skillet and add sliced onions. Cook for a few minutes and then add brown sugar. Sauté until soft. Set aside. Butter the outside of the sourdough bread. Next, spread jam on the inside of both slices. Add cheese, apples, onions and arugula. If using meat, add as well. Top with slice of bread and grill on skillet until both sides are toasted and cheese is melted. Serve and enjoy!

It’s Pumpkin Bread Season

The Perfect Recipe For Some Autumn Comfort

Ingredients:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 1/2 teaspoon ground cinnamon

• 1 teaspoon nutmeg

• 1/2 teaspoon ginger

• 1 teaspoon salt

• 1 1/2 cups canned pumpkin

• 1 1/2 cups sugar

• 2 teaspoon vanilla extract

• 1/2 cup vegetable oil or canola oil

• 1/2 cup melted butter

• 2 eggs

Directions:

1. Preheat the oven to 350 degrees.

2. In a mixing bowl, add the flour, baking soda and baking powder, spices, and salt. Set aside.

3. Combine the oil, butter, and vanilla in a liquid measuring cup.

4. In a mixing bowl (with a paddle attachment), beat the pumpkin, sugar, and eggs until combined.

5. Turn the mixer to low and slowly add the liquid ingredients. Let this process take about 1 to 2 minutes so the mixture becomes light and fluffy.

6. Using a spatula, fold the dry ingredients into the wet and slowly fold until the ingredients are blended.

7. Prepare a 10 x 5 loaf pan by buttering it really well and then adding a strip of parchment paper to the bottom and up the sides for easy removal.

8. Bake in a preheated 350-degree oven for 1 hour. The bread will be fully risen in the center, like a loaf. Make sure it’s fully cooked and brown on the top otherwise it will fall in the middle once removed from the oven.

ARTICLE BY DON SEAMAN

report

A sample of recently sold properties by local agents in West Hartford

This data is a sampling of sold properties from August 2023. Source: MLS system.

events

A curated selection of the most intriguing upcoming events in our area.

“Toni Stone” at Playhouse on Park

PLAYHOUSE ON PARK, 224 PARK ROAD | 7:30 PM

An original play, "The Remarkable Story of Toni Stone," is a sensational theatrical event that knocks it out of the park with a high intensity glimpse into the world of the first woman to go pro in baseball’s Negro Leagues. Against all odds. The show runs throughout October and November. Visit Playhouseonpark.org for additional dates and times.

Beer: Simple Ingredients with a Complex History

NOAH WEBSTER LIBRARY, 20 SOUTH MAIN ST. | 6:30 PM

Led by Local History Librarian Brett Freiburger, who is also a home brewer, this program review the most widely used ingredients from the earliest recorded recipes to modern versions and discusses how the process has evolved to make clean, consistent beer, and how the culture around beer has changed in our region and beyond. Adults only. Visit Westhartfordlibrary.org for information.

Watkinson School Hosts Info Sessions

WATKINSON SCHOOL, 180 BLOOMFIELD AVE., HARTFORD | 9:00 AM

Watkinson's monthly information session starts at 9 a.m. with registration and refreshments. You’ll have the opportunity to meet faculty and school leaders, tour the 40-acre campus, see classes in session and hear from a panel of current students. If that date doesn't work for you visit Watkinson.org/visit  to schedule another time.

New Season Presents Home Safety For Seniors

WINDSOR PUBLIC LIBRARY, 323 BROAD ST., WINDSOR | 6:30 PM

Your home should be your sanctuary, but as we age it can turn dangerous. Led by New Season owner Liz Cornish, this presentation will review ways seniors can safeguard against falls and other risks at home. Other presentations this month will include Oct. 3, 10:30 a.m., at the Madison Senior Center, 29 Bradley Road. Visit Newseasoninlife.com for information.

Noah Webster Hosts Artist Reception

WEBSTER HISTORICAL SOCIETY & NOAH WEBSTER HOUSE, 227 SOUTH MAIN ST. | 5:00 PM

The Noah Webster House & West Hartford Historical Society will host a reception for a new exhibit by local artist Ido Michaeli. The reception is free and open to the public.  Town Stories: West Hartford is a unique exhibit that fuses art, community, and history. It includes a collection of postcards, featuring local houses and landmarks. Visit NoahWebsterHouse.org for information.

Kingswood Oxford Hosts Open House

KINGSWOOD OXFORD, 170 KINGSWOOD ROAD | 10:00 AM

Kingswood Oxford, a co-ed day school for students in grades 6-12, will host an Open House at 10 a.m., for parents of middle school students and at 1 p.m., for parents of high school students. Designed for the diverse learning needs of students, Kingswood Oxford focuses on small classes, inspired teachers, dedicated advisors and abundant opportunities. Kingswoodoxford.org. admissions/admissions-events

Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/WestHartford